Crispy pan-fried gnocchi
Recipe information
Recipe Icon - Master recipes
Cooking:
30 min.
Recipe Icon - Master recipes
Servings per container:
-
Recipe Icon - Master recipes
Source:

Ingredients for - Crispy pan-fried gnocchi

1. 500g Maris Piper potatoes , cut into even-sized pieces -
2. 1 large egg , beaten -
3. 125g plain flour , plus plenty of extra for shaping -
4. splash of olive oil -
5. knob of butter , for frying -
6. few rosemary leaves , optional -

How to cook deliciously - Crispy pan-fried gnocchi

1. Stage

Steam the potatoes for 15-20 mins until tender. Mash well, ideally with a ricer, which will give fluffier gnocchi. Add the egg and some seasoning, mix briefly with a fork, then sift over the flour and bring together to make dough. It should feel dry to the touch but not crumbly. Add more flour if needed, then knead a few times on a floured work surface.

2. Stage

Bring a large pan of water to the boil. Split the dough into tennis-ball-sized pieces, then roll into fingerwidth ropes. Dust with a little flour, then cut into bite-sized pieces. Boil in batches for about 1 min or until they bob to the surface. Lift from the pan with a slotted spoon and leave to cool in a single layer on a large plate or tray. Drizzle the oil over the cooled gnocchi and toss gently with your hands to coat.

3. Stage

When ready to serve, heat the butter in a frying pan, add the rosemary (if using), then fry the gnocchi in a few batches until crisp and golden. Keep warm and serve.